Chinese Barbecued Lamb
|Tea leaves||1 Tablespoon|
|Refined oil||1⁄4 Cup (4 tbs)|
|Sesame seed paste||1⁄2 Cup (8 tbs)|
|Soya bean sauce||3 Tablespoon|
|Malt vinegar||1 1⁄2 Teaspoon|
|Sesame oil||1 1⁄2 Tablespoon|
|Chili oil||1 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Spring onion||2 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Cubed boneless meat||750 Gram|
1 To make chilli oil : Heat 1 cup refined oil till smoking. Take off heat. Wait 5 sees and then add 2 tbsp chilli powder. It will sizzle. Cover and let cool. Strain into a clean botttle. Refrigerated, it will keep for 4-6 months. Outside, for at least 6-8 weeks.
2 Parboil meat in pressure cooker for 5 minutes. Drain well and prick each with fork.
3 Steep the tea leaves in 3/4 cup boiling water. Strain to measure 1/2 cup. Discard tea leaves.
4 Combine tea liquor and the rest of the ingredients and meat; stir to mix well. Refrigerate for 4-6 hours.
5 Place 4-5 cubes of lamb on each skewer an inch apart.
6 Grill in an oven or cook in tandoor or barbecue on open fire, turning frequently and basting with the marinade.